Chicken and Sausage Gumbo

Yesterday my mom and my brother came over for our usual Sunday dinner together, and I decided to make chicken and sausage gumbo. I have only made it twice before, but it turned out very well. My kids even liked it, and they are the pickiest eaters on the planet. Gumbo is a great comfort food, and fills you up rather quickly. I hope everyone has a great week and the gumbo recipe is below.

Chicken and Sausage Gumbo 

• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 2 celery stalks, chopped
• 1 pound andouille or smoked sausage, sliced 1/4 inch thick
• 4 cloves garlic, minced
• salt and pepper to taste
• Creole seasoning to taste
• 6 cups chicken broth
• 1 bay leaf
• 5 boneless skinless chicken breasts, browned and cubed
• 2 cans of chili ready tomatoes

Directions

1. Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
2. Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth, tomatoes, and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.